Nam khao

Nam Khao or Naem Khao is a popular Laotian dish that has also gained popularity in the neighboring country of Thailand. It is a crispy rice salad that is often served with a variety of accompaniments and is known for its unique texture and flavor.

Ingredients and Preparation

Nam Khao is primarily made from deep-fried rice balls that are mixed with curry paste and fermented pork (also known as som moo or naem). The rice balls are typically made from jasmine rice, which is cooked and then mixed with red curry paste, grated coconut, fish sauce, and a variety of herbs and spices. This mixture is then formed into balls and deep-fried until crispy.

Once the rice balls are prepared, they are broken up and mixed with the fermented pork, fresh herbs, and a variety of other ingredients such as peanuts, grated coconut, and lime juice. The dish is typically served with fresh vegetables and herbs on the side, which can be used to wrap up bites of the salad.

Cultural Significance

Nam Khao is a staple dish in Laotian cuisine and is often served at social gatherings and celebrations. It is also commonly sold by street vendors and at local markets in Laos and Thailand. The dish is known for its unique combination of textures and flavors, which include the crunchiness of the rice balls, the tanginess of the fermented pork, and the freshness of the herbs and vegetables.

Variations

There are several variations of Nam Khao, depending on the region and personal preference. Some versions may include additional ingredients such as dried shrimp, pickled garlic, or chili peppers. In Thailand, a similar dish known as Khao Soi is made with boiled rice instead of fried rice balls.

See Also

• Laotian cuisine
• Thai cuisine
• Khao Soi
• Fermented foods

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